My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

• 600 grams Chinese cabbage
• 250 grams Thinly sliced pork belly
• 20 grams Shoyu-koji (soy sauce koji) or shio-koji
• 3 tbsp Shiro-dashi
• 1 tbsp Mirin
• 400 ml Water
• 1 Mizuna greens

1. Sprinkle the pork belly with the shoyu-koji, and stack the cabbage and pork in alternate layers.
2. (If you have some time, let the pork rest for a while.)
3. Cut the stacked layers into 5 cm squares.
4. Pack the stacked cubes into an earthenware pot.
5. Add the water, shiro-dashi and mirin and turn on the heat.
6. When it comes to a boil, turn the heat down to low, and simmer for 20 minutes.
7. Add the mizuna greens on top at the end.

chinese cabbage, pork belly, shoyu, mirin, water, mizuna

Taken from cookpad.com/us/recipes/146408-my-variation-on-layered-and-steam-cooked-pork-belly-and-chinese-cabbage (may not work)